Peerkangai Thogayal

🔥 Prep

• Peel and dice the 300 g ridge gourd into small cubes.
• Measure 2 tbsp urad dal, 1 tbsp chana dal, 4 red chillies, 0.5 tsp tamarind paste, 1 tsp mustard seeds, 1.5 tbsp sesame oil, and 1 tsp salt and keep ready.

🔥 Cook

• 1. Heat the 1.5 tbsp sesame oil in a pan over medium heat.
• 2. Add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the 2 tbsp urad dal and 1 tbsp chana dal, fry until golden, about 2 minutes on medium heat.
• 4. Add the 4 red chillies and fry for 30 seconds until fragrant.
• 5. Add the diced 300 g ridge gourd, sprinkle 1 tsp salt, and sauté for 5-6 minutes on medium heat until the gourd softens.
• 6. Stir in the 0.5 tsp tamarind paste and cook for another 1 minute.
• 7. Remove from heat, let cool slightly, then transfer to a grinder; grind to a coarse paste, adding minimal water if needed to keep it thick.
• 8. Taste and adjust salt if needed; optionally drizzle a few drops of sesame oil before serving.

🔥 Serve

• Serve the Peerkangai Thogayal hot with steamed rice or as a side for idli, dosa, or roti.
• Garnish with a light drizzle of sesame oil for extra aroma.
• Pair with a dollop of ghee or a spoonful of plain yogurt if desired.